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I'm sharing my top soup creation with you today: a wonderfully smooth chickpea yogurt soup topped with crunchy paprika walnuts. It's quick to make and so refreshing. Just what you need when you want something light but filling.
Why soups hold a special place in my heart
Soups are a staple in my kitchen. They're like getting a warm hug and can be tweaked to match any season. When it's chilly outside, nothing beats a steaming bowl of soup. It doesn't just warm your tummy—it lifts your spirits too.
What goes into this delightful soup
I've tried tons of combinations and finally found the perfect mix. The foundation is 250g pre-cooked chickpeas that give the soup its thickness. Add to that 400g unsweetened plant yogurt for creaminess. 3 tablespoons of short-grain rice help everything bind nicely. A small onion and 1-2 garlic cloves bring in the savory notes. 1 tablespoon of flour makes it all nicely thick. For the topping, I toast 50g roughly chopped walnuts in 2 tablespoons of vegan butter and season with 1 teaspoon of paprika powder. A touch of dried mint brings it all together beautifully.
Making this dream soup couldn't be easier
Let me walk you through making this amazing soup step by step. First, I sauté onions and garlic in a big pot until they smell good. Then I add short-grain rice with about 500ml water. This simmers on medium heat until the rice turns soft. Now comes my best kitchen tip: I mix the yogurt with flour until smooth, then carefully add a ladle of hot broth. This way your soup won't have any lumps later. I pour this mixture into the pot while stirring constantly. As everything simmers for another 5 minutes, I prep the topping. I toast the walnuts in vegan butter until golden and season them with paprika powder. Sometimes I sprinkle fresh herbs on top too.
Where I got my inspiration
This soup was sparked by Turkish Yayla Corbasi. The first time I tried it, I fell in love with its creamy texture right away. In my kitchen, I kept tweaking until I came up with a plant-based version that tastes just as delicious as the original.
Picking the right yogurt makes all the difference
I'm pretty picky about yogurt. It must be unsweetened and have a slight tang. Soy and oat yogurts have proven to be real winners in my kitchen. They give the soup exactly the right creaminess and wonderful flavor.
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How to achieve that silky smoothness
The key to perfectly creamy soup is tempering the yogurt. Through many attempts, I've learned you need to mix it with hot broth very slowly. That's the only way your soup will turn out truly silky without the yogurt curdling.
The crucial role of short-grain rice
Short-grain rice is my secret weapon for this soup. It breaks down just right when cooking and makes the soup wonderfully smooth. Brown rice doesn't work as well because it stays too grainy. The short-grain rice thickens the soup in a completely natural way.
Creating that flavorful foundation
In my kitchen, every good soup starts with onions and garlic. When they slowly sauté, an amazing smell fills the room. These two ingredients form the base for the rich flavor we'll taste in every spoonful later.
Your go-to meal for busy days
This soup saves me on hectic days. A truly tasty meal can be on your table in just 20 minutes. I often use canned chickpeas to save time without losing any flavor.
What makes the topping truly exceptional
For me, the topping is the star of this soup. When walnuts toast in vegan butter, they fill the kitchen with an irresistible aroma. The paprika powder adds wonderful seasoning. Fresh herbs bring a touch of brightness to the mix.
Keeping your soup fresh
This soup actually tastes even better the next day. It stays good in the fridge for one to two days easily. When reheating, I stir it gently over low heat. This keeps it nice and creamy and even develops deeper flavors.
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Exciting twists you can try
I love to experiment in my kitchen. Sometimes I add chili powder to the topping for a spicy kick. Homemade croutons are also amazing with it. Recently I served it with toasted sourdough bread which was perfect for dipping.
Nutritious and wholesome
What I really love about this soup is that it's not just tasty but also really good for you. The chickpeas provide valuable protein and fiber. After a bowl, I feel pleasantly full but not heavy. Just what you need when you want to treat yourself to something healthy.
A dish that always wows guests
This soup is my secret weapon when company comes over. The creamy texture and aromatic walnut topping always get rave reviews. As an appetizer, I serve it in small bowls garnished with fresh herbs. It doesn't just look great—it tastes heavenly too.
A soup for all seasons
This soup stays with me throughout the year. In winter, it warms you from the inside out. On cooler spring days, it's just as enjoyable topped with fresh herbs. It simply adapts perfectly to any occasion.
A true flavor adventure
What makes this soup so special is how the flavors play together. The slightly tangy yogurt pairs perfectly with the creamy chickpeas. The savory topping then adds an exciting contrast on top. With each spoonful, you'll discover new flavor nuances.
Good for us and our planet
With this completely plant-based soup, I'm doing something good for myself and for the environment. The ingredients are simple and sustainable. It shows how delicious climate-friendly cooking can be. I often even use chickpeas and rice from local farms.
Old traditions with a fresh spin
I love how this soup connects tradition with modern cooking. You can still clearly taste its Turkish roots, but the plant-based ingredients give it a unique twist. Even my Turkish friends are fans of this version.
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My final thoughts
This soup has become a true favorite in my kitchen. It's quick to make, tastes fantastic, and just makes you happy. Whether as a quick lunch or festive dish, it always brings a smile to my face. You should definitely try it—I'm sure you'll love it too.
Frequently Asked Questions
- → Welche vegane Joghurtsorte passt am besten?
Sojajoghurt funktioniert toll, weil er schön cremig ist. Ungesüßter Mandel- oder Haferjoghurt gehen auch.
- → Wie vermeide ich Joghurt-Klumpen beim Kochen?
Erst das Mehl mit dem Joghurt glatt rühren, dann etwas heiße Brühe unterrühren. So wird alles langsam an die Temperatur gewöhnt.
- → Kann man trockene Kichererbsen nehmen?
Klar, trocken geht auch. Lass sie einfach einweichen und dann kochen. Ungefähr 100g getrocknete ergeben die Menge.
- → Geht die Suppe auch glutenfrei?
Austauschen ist leicht: Nimm Reismehl statt Weizenmehl. Am besten prüfen, ob der Joghurt auch glutenfrei ist.
- → Ist das Walnuss-Topping unbedingt nötig?
Die Walnüsse geben der Suppe einfach einen leckeren Biss und würzigen Geschmack. Weglassen wäre schade.